Keziah’s Quinoa Salad

Keziah's Quinoa Salad
Print Recipe
Keziah's Quinoa Salad
Print Recipe
Servings Prep Time Cook Time
4servings 10 minutes 15 minutes
Servings Prep Time
4servings 10 minutes
Cook Time
15 minutes
Ingredients
  • 3/4 cup quinoa cooked according to package instructions
  • 1 avocado diced
  • 1 cup cherry tomatoes quartered
  • 1/2 cup red onion minced
  • 1/2 English cucumber diced
  • 1/4 cup feta cheese cut into small cubes
  • 1 tbsp honey
  • 1 lemon juiced
  • 1 small handfull fresh parsley chopped
  • 1/3 cup Frescolio Lemon Infused EVOO
  • 2 tbsp Frescolio Fig Dark Balsamic Vinegar
  • pepper to taste
Servings: servings
Units:
Ingredients
  • 3/4 cup quinoa cooked according to package instructions
  • 1 avocado diced
  • 1 cup cherry tomatoes quartered
  • 1/2 cup red onion minced
  • 1/2 English cucumber diced
  • 1/4 cup feta cheese cut into small cubes
  • 1 tbsp honey
  • 1 lemon juiced
  • 1 small handfull fresh parsley chopped
  • 1/3 cup Frescolio Lemon Infused EVOO
  • 2 tbsp Frescolio Fig Dark Balsamic Vinegar
  • pepper to taste
Servings: servings
Units:
Instructions
  1. Cook the quinoa according to package instructions and let cool.
  2. Place cut up vegetables, feta cheese, and parsley in a large bowl. In a small bowl or mixing cup, combine EVOO, lemon juice, and honey. Whisk thoroughly.
  3. Scoop quinoa on top of vegetables, and drizzle with half of the EVOO and lemon juice mixture. Stir well, and dress with remaining mixture. Season with pepper as desired.
  4. Plate desired amount of salad on a plate or in a bowl, drizzle balsamic vinegar on top and serve.
Recipe Notes

The quinoa used in the photo above is Canadian whole grain quinoa, which is typically a bit smaller in size than regular quinoa. If you prefer yours to be big and fluffy, use plain white quinoa.

 

This recipe uses Frescolio's Lemon Infused EVOO and our Fig Dark Balsamic Vinegar. You could also use any of the following EVOOs or balsamic vinegars for a different taste: